2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sauerkraut is a food product obtained by fermentation of raw cabbage in specially prepared brine under the influence of lactic acid bacteria.
In the past, fermentation was a very convenient method of storing food without refrigerators and freezers. For this reason, fermented foods are found in the cuisine of many nations.
History of sauerkraut
Sauerkraut is an extremely important and inalienable part of the Bulgarian national cuisine. However, it is believed that the Germans produced sauerkraut for the first time. However, it has an even longer history, because in distant China it was known 2000 years ago, when chopped cabbage was prepared in rice wine. It is said to have been brought to Europe about 1,000 years ago.
In the past in Germany they used the method of dry fermentation, which consists in salting the chopped cabbage and flavoring it with juniper. After extracting the water thanks to the salt, the separated liquid was used for the marinade.
The Dutch, who had a reputation as sea merchants, stocked their ships with sauerkraut. The reason for this is the long shelf life and the ability of cabbage to protect against scurvy.
Composition of sauerkraut
Sauerkraut abundance of vitamins. Only 200 g of it provide half the required daily dose of vitamin C. It is rich in vitamin B6, nicotinic acid and a number of trace elements such as zinc, magnesium, potassium and iron.
Benefits of sauerkraut
In addition to incredible taste, sauerkraut has a number of health benefits. In the first place the consumption of sour cabbage helps to restore the balance in the gastrointestinal flora.
Sauerkraut is one of the few foods that contain the valuable bacteria Lactobacillus plantarum. These bacteria support the work of the immune system, generate nutrients such as omega-3, suppress the development of bacteria dangerous to the body such as Candida, Escherichia coli and others.
Sauerkraut eliminates stomach problems because the lactic acid bacteria in it, which have an antimicrobial effect, have an excellent effect on the intestinal flora in favor of beneficial intestinal bacteria.
Sauerkraut is an excellent way to supply the body with fiber, probiotics, digestive enzymes and vitamins in a season when fresh vegetables are more scarce.
Cabbage itself is in the ranks of superfoods. It protects the body from cancer, inflammation and slows down the aging process. It is important to note that the natural fermentation of sauerkraut makes the nutrients in otherwise hard-to-digest cabbage easy to digest.
The anticancer properties attributed to sauerkraut are explained by the fact that isothiocyanates are formed in the cabbage during the fermentation process. These substances prevent the formation and development of cancer cells.
Sauerkraut is very low in calories and quickly satiates, which makes it suitable for people who follow a diet. Sauerkraut and its juice are powerful natural probiotics, so they are especially valuable for people with gastritis and ulcers. A glass of cabbage juice, tested in the morning on an empty stomach, has a beneficial effect on the gastric mucosa.
Vitamin K in cabbage is very important for bone metabolism, and in combination with high amounts of vitamin C they become an amazing combination that supports bone strength.
Preparation of sauerkraut
A can is needed first. The number of cabbages should be sufficient to completely fill the can. Choose well-preserved medium-sized cabbages. A hose is also needed to pour the cabbage. For greater convenience, the can in which the cabbage will be stored may have a cinnamon.
First, place one end of the hose at the bottom of the container. The cleaned cabbages are arranged tightly, pressed together. The cabbage arranged in this way is filled with brine. Brine is one of the most important parts in the process of preparing sauerkraut. Mix 40 g of salt per 1 liter of water.
Make as much brine as needed to completely cover the cabbages. The can is left in a room with a moderate temperature (neither too hot nor too cold). After 7 days, the cabbage is blown out with a hose, this is done every few days until the cabbage is sour. After approximately 25 days, the sauerkraut will be ready.
If you want the cabbage to acquire a different color, add red beets to the can. An apple, quince, onion or lemon can be added for flavor. If it is difficult to arrange the cabbages and they float above the water, the can can be clamped with a stone or other heavy object.
Sauerkraut in cooking
First of all, it is good to note that in order to preserve the most useful substances of sauerkraut, it should not be washed, because it washes away a large part of them. The heat treatment should not be more than 20-30 minutes again for this reason.
Very often sauerkraut is eaten raw, as a salad, with meat or other dishes. One of the most common ways of consumption is extremely simple - sauerkraut is chopped and seasoned with red pepper and oil.
Sauerkraut is an integral part of some emblematic for Bulgarian cuisine winter dishes - sarma and kapama. Sauerkraut is also baked with pork, and its brine is one of the most effective remedies for severe hangovers.
Harm from sauerkraut
As with anything else, so with sauerkraut it should not be overdone. Despite the many health benefits it brings, it can also be harmful. The reason for this is the salt with which it is salted. Patients with kidney disease should be careful with it. Excessive consumption of sauerkraut can lead to swelling in the body and fluid retention.
Recommended:
How To Make Your Own Sour Cream
Nowadays, one can get a variety of products from almost any major store, and sour cream is sold virtually everywhere. However, it is among the risky products, as it spoils quite quickly if not stored properly. In addition, what applies to it is also true to most of the things we buy from outside, namely - we do not know what it really contains and how much its content is good for our health.
What Is The Difference Between Plain Cream, Whipped Cream, Sour Cream And Confectionery Cream?
The cream is one of the most commonly used ingredients in cooking. Everyone uses it to make delicious meals. It is used in the preparation of sauces, creams, various types of meat and of course - pastries. It is often the basis of various creams, cake trays and icings and is a mandatory part of any other sweet temptation.
Culinary Textbook: How To Make Perfect Sour?
Sour are a light, tasty and aromatic dessert, and many of them are high in vitamins, fruit sugar and fruit acids. They are prepared from fresh or dried fruits, as well as from fruit syrups, compotes, jams and extracts. They also contain sugar, potato and corn starch, tartaric or citric acid.
Delicious Suggestions For Sweet And Sour Soups
Sweet and sour soups are something still unknown to the taste of the Bulgarian. However, they are delicious and tonic. The liquid dish has deep traditions both in Europe and in various exotic destinations around the world. There are millions of options for their preparation - there are sweet and sour soups with noodles, with building, with soy cheese, with vegetables, with meat and much more.
What Are Sour Fruits And When To Eat Them?
In recent years, there has been an increasing emphasis on the fact that fruit should be eaten before a meal and not as a dessert afterwards. They are believed to help with better digestion, as a result of which the accumulation of extra pounds is avoided.
